I want to know history and information about principal and construction of this type of machine .

An Indian couple in Singapore has invented a first-of-its-kind robot to make chapatis that has already raked in about S$5 million in pre-orders from Americans.

Rishi Israni and his wife Pranoti took six years to develop the robot, Rotimatic, which can produce about one baked chapati per minute.

Rotimatic is the first kitchen device to use robotic technology and awaits U.S. certifications required for sale in the U.S. market.

The company expects Rotimatic shipments to the American market to start next year.

The 17-kg. rotimaker combines 10 motors, 15 sensors and 300 parts to produce chapati, according to The Straits Times.

The machine can customize chapatis for thickness, softness, amount of oil and type of flour.

Zimplistic, the name of the Isranis’ start-up, “is changing the way people think about cooking by bringing them a smarter way to prepare food and customers have been extremely receptive to and excited about this concept,” Israni was quoted as saying in a statement.

Roti (also known as chapati) is a flat bread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Maldives and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, Suriname, Fiji, and Grenada. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast.

Roti (also known as chapati) is a flat bread originating from the Indian subcontinent, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka, Singapore, Maldives andBangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana,Suriname, Fiji, and Grenada. Its defining characteristic is that it is unleavened. Indian naan bread, by contrast, is a yeast-leavened bread. A kulcha in Indian cuisine is a bread-like accompaniment, made of processed flour (maida) leavened with yeast.
Many variations of flat breads are found in many cultures across the globe, from South Asia to the Americas. The traditional flat bread originating from South Asia is known as roti, pronounced "RHO-tee". It is normally eaten with cooked vegetables or curries; it can be called a carrier for curries or cooked vegetables. It is made most often from wheat flour, cooked on a flat or slightly concave iron griddle called a tawa. Like breads around the world, roti is a staple accompaniment to other foods. In Iran, the two variants of this bread are called khaboos[5] and lavash. These two breads (the former of which is almost exactly prepared like Indian roti) are quite similar to other South Asian rotis.